Uccello's Hospitality Group

Job 172483 - Culinary Manager
Grand Rapids, MI

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Job Details

Location: Grand Rapids, MI
Employment Type: Full-Time
Salary: Competitive

Job Description

Culinary Manager

Summary of Position: 

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of food quality standards; sanitation and cleanliness; training of team members in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. 

Duties & Responsibilities: (Including but not limited to)

  • Ensure that line checks are completed twice daily so that all food and products are consistently stored, prepared and served according to Uccello’s recipes, portioning, cooking and serving standards.

  • Make team decisions including interviewing, hiring, evaluating and disciplining kitchen team as appropriate.

  • Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen team members.

  • Fill in where needed to ensure guest ticket time standards are met and kitchen operations are efficient.

  • Prepare all required paperwork, including inventory, reports and schedules in an organized and timely manner.

  • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

  • Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.

  • Control food cost and usage by following portioning guidelines, product storage procedures, standard recipes are being followed and waste control procedures.

  • Oversee and ensure that restaurant policies on team member performance appraisals are followed and completed on a timely basis.

  • Schedule labor as required by Sales Forecasts provided by the General Manager while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

    Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Use Performance Agreements consistently for documentation and as a tool to coach and counsel team members.

  • Oversee the training of kitchen team in safe operation of all kitchen equipment and utensils.

  • Responsible for training kitchen team in cleanliness and sanitation practices.

  • Responsible for maintaining appropriate sanitation checklists and cleaning schedules for kitchen floors, walls, hoods, other equipment and food storage areas.

  • Check and maintain proper food holding and refrigeration temperature control points. 


  • Be 21 years of age.

  • Culinary Degree preferred

  • A minimum of 2 years of experience as a Chef/Kitchen Manager in a high volume, casual or fine-dining, full service restaurant.

  • A minimum of 5 years of experience in varied kitchen positions including food preparation, pizza, grill cook, fry cook, sauté and expediter.

  • Be able to communicate and understand the predominant language(s) of the restaurant’s operating area.

  • Must be able to communicate clearly and effectively with managers, kitchen and front of the house team and guests.

  • Proven record of effectively controlling costs and maintaining high standards in restaurant cleanliness, sanitation, food and beverage quality, and guest satisfaction.

  • Demonstrated leadership skills, including coaching, directing, and motivating team members

  • Some exposure to P&L and sales building highly desirable

  • Possess excellent basic math skills and have the ability to operate a POS system.

  • Have basic computer knowledge in Microsoft Office and the use of email.

  • Be able to work in a standing position for long periods of time.

  • Be able to reach, bend, stoop and frequently lift up to 50 pounds.

  • Must have the stamina to work 10 to 12 hour shifts when necessary and 50 to 55 hours per week on a 5 day work week.


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